“Nimono” means food that is boiled and seasoned. Many Japanese home cooked meals are prepared in this fashion. There are many kinds of nimono recipes. This one is chicken (tori) and potato (jyagaimo).
Yield: 2 servings
Time: 20 minutes
Ingredients
- 1/2 lb boneless thigh chicken
- 4 medium potatoes (each potato cut in to 6~8 pieces for )
- 1 medium onion (sliced)
- 1 clove of garlic (crushed)
Spices
- 4 tsp soy sauce
- 2 tsp sake
- 2 tsp mirin
- 1 tsp sugar
- 1 tsp hon-dashi
(soup stock powder)
Preparation
- Mix spices together in a small bowl with 1 1/2 cups water
- Heat oil in a pot and sauté garlic, then add onion continue for two minutes over medium heat
- Add chicken, cook for two minutes, then add potatoes and mix
- Add mixed spices, cover, and cook for 18 minutes on low heat
